Mango Cucumber Chopped Salad

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There’s really nothing better than a chopped salad. Especially when someone is doing all the chopping for you. So if you’re in a giving mood, and want to make this Mango Cucumber Chopped Salad for your friends and family, you’ll truly be a hero!

Mango Cucumber Chopped Salad with a Peanut Lime Dressing from (@whatsgabycookin)

9 times out of 10, if there’s a chopped salad on a menu while I’m dining out, I’m ordering it. All those knife skills have to be admired and as someone who cooks for a living, I’m always appreciative of someone else doing all that work. But… seeing as how we don’t dine out every single day, and sometimes you’re just craving a chop chop at home, this one needs to be on your agenda.

This Mango Cucumber Chop Salad is loaded with chopped spinach, cabbage, mango, cucumbers, bell peppers and tons of herbs. It’s topped with a peanut, lime and soy dressing that you’ll want to keep on hand for many other uses. It’s the brain child of my new friend Yvette who joined us while cruising the Galapagos. And she eloquently explained why chopped salads are better than all other salad and why chopping spinach is a necessity. I was hesitant but obviously I was curious. Fast forward 5 weeks later… I’ve been making it non-stop since returning home. Side note: I gave it to Poppy last night (as is, no modifications) and she hosed it. I was a little hesitant about the chopped raw veggies, but she was obsessed. I mixed in a 1/4 cup of cooked rice and it’s the perfect meal for a toddler.

Mango Cucumber Chopped Salad with a Peanut Lime Dressing from (@whatsgabycookin)
Chop Chop Salad with a Peanut Lime Dressing from (@whatsgabycookin)

Mango Cucumber Chopped Salad

5 from 11 votes
This Mango Cucumber Chopped Salad (which I usually refer to as a chop chop salad for Poppy) takes about 10 minutes of prep as far as knife skills go and then it's then it's time to eat. You'll be obsessed with the flavor combos here.
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad, Dinner, Lunch
Cuisine Asian, Fusion, Thai
Servings 4 people


  • 2-3 cups spinach chopped into about 1/3 inch pieces
  • 1 cup red cabbage chopped into about 1/3 inch pieces
  • 3 persian cucumbers chopped into about 1/3 inch pieces
  • 1-2 mangos chopped into about 1/3 inch pieces
  • 1 red bell pepper chopped into about 1/3 inch pieces
  • 1/3 cup cilantro roughly chopped
  • 1/4 cup mint chopped into about 1/3 inch pieces
  • 1/4 cup scallions chopped

Thai Peanut Dressing

  • 1/3 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 1 lime juiced
  • 1/2 cup smooth peanut butter (almond butter, sunflower butter or tahini are great substitutes if you have a peanut allergy)
  • 2 cloves garlic finely chopped


  • Combine all chopped fruits and vegetables in a bowl.
  • Whisk together all the ingredients for the dressing. Drizzle on top of the chopped fruits and vegetables and toss to combine. Adjust salt and pepper if needed or add an extra squeeze of lime juice. Serve immediately.


Making ahead for a party? Make the salad and dressing but don’t combine until just before serving.

Nutrition Information

Calories: 271kcal | Carbohydrates: 24g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 916mg | Potassium: 623mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3471IU | Vitamin C: 83mg | Calcium: 80mg | Iron: 2mg


  1. 5 stars
    Looks so delicious! How long does the dressing keep? recommend storage in fridge?
    Thanks Gaby!!

  2. Yay Yvette! Can’t wait to try this! Do you think if we use kale instead of spinach it might keep a little longer?

  3. Hello..looks so yummy..but I have a peanut intolerance,what can I substitute peanut butter with. Thank you

  4. This salad was so delicious! I will say I had to make the dressing twice bc a half a cup of peanut butter was wayyyy too much. I followed more of the serving size used in her Instagram video (1-2 heaping tablespoons) and the dressing turned out great

  5. 5 stars
    Delicious! Made this for dinner tonight, and it was a hit. We had some leftover grilled pork loin that we diced and added to it for some protein.

  6. 5 stars
    Loved this!! I branded it as “Rainbow Salad” for my 16MO and 4 YO and they were very into it. I also used far less peanut butter – probably ~2 Tbls., maybe 3 (but I always like my dressings about 50/50 acid/fat, so the original is probably about right for most).
    Served with grilled chicken thighs and it was perfect. Thanks!

  7. 5 stars
    I made this tonight and it was delicious!!! Plus it was so fun to have a salad that is so freaking colorful. It will definitely be a regular for me this summer.

    I followed what one of the other reviewers said and used less peanut butter. I probably ended up putting in about three tablespoons, and had a really nice dressing consistency with that.

    I also substituted basil for the cilantro, since I’m not a huge cilantro fan 🙂 Amazing recipe, as always!

  8. 5 stars
    Delicious! Next time I’ll cut back on the dressing…or add more of the other fruit and veggie ingredients!

  9. 5 stars
    This salad is delicious with the many textures- cabbage, mango, peppers and cukes plus the amazing creamy dressing. I have sent this recipe to my family and friends. Thank you, Gaby!

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